Tomato Lentil Soup with Manzanilla Olives

Ingredients (13)

• 2 tablespoons olive oil
• 1 medium onion minced
• 4 cloves garlic minced
• 2 carrots minced
• 2 stalks celery minced
• 2 teaspoons EACH: thyme, oregano, and smoked paprika
• 1 teaspoon EACH: salt and pepper
• 1 cup brown lentils
• 6 cups vegetable stock can use chicken stock
• 14 ounce can diced tomatoes
• 3 ounces chopped fresh spinach or baby spinach leaves
• 1 cup chopped Manzanilla olives
• 1/2 cup cream optional